This recipe makes yummy Anzac cookies! Crunchy on the outside on the day you make them and they become delicious and chewy day 2 - store them in an airtight container for weeks in a cool cupboard!
Yields approx 25 cookies - biscuits for to us Aussies!
120 grams unsalted butter - room temp
2 tablespoons Golden Syrup
90 grams (1 cup) rolled oats
85 grams (1 cup) desiccated coconut
150 grams (1 cup) plain flour
170 grams (3/4 cup) caster sugar
1 tablespoon boiling hot water
1/2 teaspoon bicarbonate of soda (baking soda)
Preheat your oven to 160 degrees Celsius.
Line a couple of baking trays with baking paper. Or silicone mats, which is your baking weapon of choice!
Pop butter and golden syrup in a saucepan and heat slowly occasionally stiring until melted.
Mix together oats, coconut, flour and sugar together in a large bowl.
Combine baking soda and boiling hot water in a small bowl and stir into your hot ingredients.
Add wet ingredients to dry ingredients and mix it all together until well combined.
Now each to their own here, you can scoop out even balls of dough with a spoon or your hand, press them to the baking tray at about 5cm apart or do what I like to do and grab a regular or mini ice cream scoop to do the balling and measuring for you - just remember to flatten a bit with your hands before popping them into the over for 15 to 18 mins.
Now when it comes to baking times, it's up to you the texture you like in your cookie, if you like it chewier, take out at 15 or 16 mins, if you like a bit of crunch and bit more golden in colour leave for longer.
The idea that they are a bit soft when they come out as their firm up cold. So leave them on the tray for a bit before trying to move them to a wire rack for cooling.
Store in an air tight container for weeks.
Enjoy with a cold glass of milk... because this makes me feel like a kid!
And yes, I did make them into Anzac cupcakes... because that's me!
Heart felt emotions to everyone on ANZAC day xxx